Nurturing A Simple Life: Making Spiced Pumpkin Butter....Yum!

~Day Two of Pumpkin Week~

Yesterday I {shared} how to make pumpkin puree from fresh pumpkins. Today I'll be showing you how to make a simple spiced pumpkin butter with some of that puree. It's easy & super delicious!

I doubled the recipe, but will be listing the "single" recipe ingredient amounts. A single recipe makes about 4 to 5 half-pint jars.

While this recipe only takes about 30 minutes to cook, you'll need to allow at least an hour beforehand for straining the liquid from the puree.

Ingredients:
3 1/2 cups fresh pumpkin puree
1 1/4 cups maple syrup (not flavored pancake syrup)
1/2 cup apple cider or juice
2 Tblsp lemon juice
1 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt

First, you'll need to line a large sieve or colander with a couple layers of cheesecloth. Set the colander over a bowl and spoon pumpkin puree into the cheesecloth. Let set for at least an hour.

After this time, gather the corners and sides of the cheesecloth and gently begin to twist & tighten the cheesecloth around the puree. Being careful not to squeeze too hard, press as much liquid out as you can.

Don't skip this part, I was able to drain more than a cup of liquid from my 7 cups of puree. If you're making the single recipe, you should get about a half cup of liquid.

Once you've drained as much liquid as possible from the puree. Put the puree in a large pot and whisk in remaining ingredients. Bring to a simmer over medium heat, stirring often. Reduce heat to low and continue cooking for 20-25 minutes, stirring very often to prevent burning.

After about 25 minutes, spoon pumpkin butter into freezer-safe canning jars, leaving half-inch headspace. Let cool, then twist on lids & label. Can be stored in the refrigerator for 1 week or in the freezer for 6 months. Single recipe makes about 4 or 5 half pint jars.